This one-pan sticky tofu recipe is ready in just 30 minutes and packed with sweet, savory flavor. Crispy tofu cubes tossed in a maple-soy glaze with garlicky broccoli—vegan, family-approved, and perfect for busy weeknights. Serve with rice or noodles for a satisfying plant-based dinner everyone will love.

A one-pan vegan twist on traditional Korean bulgogi — sticky, savory, and full of gochujang flavor. High-protein, fast, and family approved.

Cozy fall flavors meet everyday baking in this moist and tender Vegan Pumpkin Banana Bread. Made with real pumpkin purée and overripe bananas, this easy quick bread is perfectly spiced, dairy-free, egg-free, and better than Starbucks.

Craving French toast that’s totally vegan and delicious? This plant-based version is perfectly custardy, can be made ahead, and is loaded with cozy cinnamon sugar flavor—no eggs or dairy required!

Buffalo Cauliflower Tacos

Thin Mint Protein Oats

The Creamiest Homemade Peanut Butter

Vegan Protein Oats - 3 Flavors!

Olive Oil Banana Chocolate Chunk Muffins

One Bowl Vegan Lemon Blueberry Muffins. Make them!

5 - Ingredient Fresh Mango Salsa to take Taco Tuesday to the next level!

Inspired by my local bagel shop which sells large containers of everything bagel seasoning, these tofu tenders where a sleeper hit. So family friendly and delicious, you need to give them a try.

With all of the flavors I want for the holidays, these overnight oats taste decadent but are actually vegan, nut free, gluten free (optional*) and refined sugar free.

Lemon Poppyseed Overnight Oats for those mornings you need to grab something fast and get out the door! Bonus: these taste like sunshine.

Sticky Bun Banana Bread A classic moist vegan banana bread with a delicious topping that reminds me of sticky buns, this is like the love child of two of my favorite baked goods. Make it with those overripe bananas I know you have languishing on your counter right now!

Quick and easy these vegan pancakes are oil-free and sweetened with bananas so I love to see my kids pile their plates high and enjoy. I added blueberries + blackberries to this batch and paired them with vegan sausages for a proper weekend feast, but these also freeze well for school lunch or meal prep too!